Sticky Ducks With Cornbread Dressing

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Southern Living


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2 (5-lb.) fresh ducks or thawed frozen ducks*

1 cup balsamic vinaigrette

2 tablespoons butter

6 green onions, chopped

1/2 cup celery, chopped

1 (8-oz.) bag cornbread stuffing

1 (14.5-oz.) can chicken broth

1/2 cup flat-leaf parsley, chopped

1/2 teaspoon pepper

1 (12-oz) jar molasses

1 (2-oz.) bottle hot sauce

Garnish: flat-leaf parsley

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